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Pumpkin Fettuccine with Sundried Tomatoes

Prep Time1 hour
Cook Time15 minutes
Resting time30 minutes
Servings: 8 servings

Ingredients

For pumpkin fettuccine:

  • 1 cup pumpkin puree
  • 3 cups all-purpose flour
  • 1 large egg
  • 1 teaspoon salt

For sundried tomato sauce:

  • 2 tablespoons olive oil from sundried tomato jar
  • 1 medium onion diced
  • 4 ounces julienne sundried tomatoes
  • 4 cloves garlic minced
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon paprika
  • teaspoon red pepper flakes
  • cups low-sodium chicken broth
  • ½ cup half and half
  • 2 cups fresh baby spinach loosely packed
  • salt to taste

Instructions

Making the pasta:

  • First make the pasta. To do this, add the pumpkin, flour, and egg to the bowl of a stand mixer fitted with a dough hook. Mix together until smooth dough forms. If it's too wet, add more flour. Remove dough and cover with plastic to rest for 15 minutes.
  • Grab a baking sheet and line with flour. When dough is ready, cut into 4 quarters. Grabbing 1 piece, flatten it out with your palm. Using a pasta roller, roll out the dough on the lowest setting. Fold into thirds and then pass through roller again. Pass through one more time to smooth out dough. Then, move pasta roller to setting 3. Pass pasta through roller two times. Move to setting 4 and pass through twice. Place on the floured baking sheet. Repeat with other 3 pieces of dough and dust with flour**look at notes if you don't have pasta roller**
  • Dust a second baking sheet with flour. Cut each sheet of dough into half width-wise. Dust each side with flour. Pass first sheet through fettuccine cutter. Pinching the noodled in their centerpoint, twirl them into a circle onto dusted baking sheet. Repeat with second half of first sheet and then repeat with the rest of the dough. Set aside while you make the sauce.

Making the sauce:

  • Set a large pot of salted water to boil. Grab a large skillet and set it over medium heat. Add 2 tablespoons of oil from your jar of sundried tomatoes. . Add diced onion and drained sundried tomatoes to cook for about 2-3 minutes. Add in garlic and cook until fragrant. Add Italian seasoning, paprika, and red pepper flakes and stir to combine.
  • Add in chicken broth and half and half and bring to a simmer. Add in baby spinach and stir to help it wilt. Cook sauce until it begins to thicken up. Turn off heat.
  • Add pasta to boiling water and cook for no more than 3 minutes. Remove from hot water and straight into sauce. If the sauce has cooled down, turn to low to get it warm again. Toss the pasta and sauce together. Taste and season with salt, if needed. Serve immediately.

Notes

Recipe adapted from Eatwell 101
**If you don't have a pasta roller or pasta cutter, you can do this by hand - it will just take more effort. Dust the working area with flour. Use a rolling pin to roll out the pasta super thin. Using a pizza cutter, cut noodles about 1/4-inch wide.